We can proudly claim that our beef cuts are succulent, nutritious and packed with flavours just waiting to be discovered through innovative new cooking methods and traditional recipes alike.
So, what’s our secret? Unlike many countries in Europe, in Ireland our cattle spend most of the year grazing on lush, grassy pastures. But there’s plenty to be said for knowing your way around a steer, as different beef cuts can have wildly differing tastes and textures. So, to make the most of your beef, it pays to consider where the cut has come from and what cooking methods will bring out the best qualities.
Sirloin cuts are lean but full of flavour with high protein and low fat content. Versatile for all sorts of dishes from stir fry to kebabs or just served as a steak, the beefier flavour stands up well to flavoured sauces; try with blue cheese for an indulgent treat.
The leanest and most tender of all steak cuts. A prime fillet melts in the mouth but remember to cook it super-hot and serve it rare or medium rare. When left to age it becomes ever more complex, deep and flavoursome.
A classic cut with a wonderful rich flavour thanks to the marbling of fat. Serve it medium rare to allow the fat to render down. Bbq in the summer months to create a delicious charred and smoky finish or pan sear, basting generously with butter to accentuate the flavour.
A cut straight from the breast, low in marbling and ideal for pot roasting. Prolonged, slow roasting results in a rich, indulgent meat that just falls from the bone, releasing its flavours in full. A perfect cut for creating warming winter dishes.
A rich, red and lean cut which represents excellent value for money. Choose Prime Rump for a tender finish or Rump Cap for a fuller flavour. For perfect cooking results, ensure you rest your steak well after cooking.
This is a big cut and perfect for a special occasion, giving you the best of both worlds with flavoursome sirloin on one side and tenderloin on the other. The grill or barbecue is often the place for this cut. Keep an eye on the two sides cooking at slightly different rates.
Silverside is another lean cut from the hind. Not only is silverside economical, but when cooked correctly and with care, it can be the epitome of full bodied, rich flavour. Ideal for pot roasting, but can also be minced to create fantastic burgers.
Côte de Boeuf
Côte de Boeuf (also known as Rib of Beef) is a decadent choice for a special occasion. There's no need to feel intimidated when cooking this expensive cut.
A slightly cheaper cut but with amazing flavour. It can be chewy so marinade it first to tenderise. Always serve rare otherwise it will be too tough, slicing thinly against the grain. Works beautifully for feeding a crowd with steak fajitas.
A more affordable cut, Ox Cheek is a rich, meaty cut perfect for slow cooking and delicious casseroles. Taken from the cheek muscles of a cow, it provides an intensely rich and tender flavour, perfect for feeding the whole family.
Beef shin comes from the foreshank of the cow and is a cheap and tough cut of meat. Remedy its natural texture by cooking low and slow, a method which will break down the fibres and create a texture perfect for stews, thickening the sauce as it cooks
Often known as the “Butchers Cut”, Onglet is a fine-flavoured piece of meat less well known here than France where it has been a favourite for years. Onglet should be cooked quickly over high heat and served either rare or medium-rare, sliced against the grain
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